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Relais & Châteaux Chef

Kiyomi Mikuni

Chef - Relais & Châteaux

Kiyomi Mikuni
Restaurant Hôtel de Mikuni / レストラン オテル・ドゥ・ミクニ
Member Relais & Châteaux from 1991
1-18 Wakaba
160-0011 Shinjuku-ku Tokyo


Restaurant Hôtel de Mikuni / レストラン オテル・ドゥ・ミクニ

Menus 7400-17400 JPY t. 10% s.n.i. 15% Carte 10700-22300 JPY t. 10% s.n.i. 15%

For your information: 1 JPY = 0.01 USD

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Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

I was born in Hokkaido in Northern Japan, to a fisherman father and a farmer mother. I grew up in a family of 7 children and have always enjoyed cooking. I started my apprenticeship at the age of 15 in a major hotel in Sapporo, and then at the Imperial in Tokyo. At the age of 20, I was sent by the Chef, Mr Murakami, to Geneva to be the chef at the Japanese Embassy.I trained with Frédy Girardet who sent me to Haeberlin, Chapel and Troisgros: there I learnt the basics of French cuisine and was fascinated by the creative genius of my mentors each with his own individual style. On my return to Tokyo, I became chef in a French bistrot, then, in 1985, I opened Hôtel de Mikuni where I have received all the French Ambassadors to Japan.

What is your Chef’s secret to preparing your star ingredient?

Even though the Japanese eat a lot of sea bream, I prefer sea bass. Its flesh is firmer, crispier and its taste is more intense. I mostly prepare it raw or poached, meunière-style or as small fillets.

How do you go about selecting your ingredients?

I always source it from the same fishmonger. Prior to my stay in France I had always savored it raw, so I was very surprised to discover that the French use it in bouillabaisse.

Tell us about your star ingredient.

It is linked to memories from my childhood. My father was a fisherman and the first time he made me taste sea bass the fish was raw, simply accompanied by soy sauce.